Name: Broccoli Salad with Baked Croutons
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 to 6 servings
Ingredients: 2 large heads broccoli (preferably organic); 6 slices prosciutto or turkey bacon; Raw biscuit dough scraps (from the Turkey Potpie with a Biscuit Crust below); 1/2 small red onion, minced; 1/3 cup balsamic vinegar; 2 tablespoons maple syrup; 2 tablespoons stone-ground mustard; 1 teaspoon Thai chili paste; 1/2 teaspoon fine sea salt; 1/2 teaspoon black pepper; 1 clove garlic, finely minced; 1 cup olive oil

Directions

For the salad: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
Cut the broccoli heads into florets and then chop in bite-size pieces. Place in a large salad bowl.
When the oven is preheated, place the prosciutto on the prepared baking sheet. Cut biscuit dough scraps into bite-size pieces and place them on a separate baking sheet. Bake the biscuit scraps for 10 minutes and the prosciutto for 15, turning the baking sheets after 7 minutes. Allow to cool, then break the prosciutto into small pieces.
Add the onions and prosciutto pieces to the salad bowl and toss gently to distribute.
For the dressing: In a small mixing bowl, add the balsamic vinegar, maple syrup, mustard, chili paste, salt, pepper and garlic; whisk to combine. Whisk in the olive oil in a slow, steady stream until the dressing emulsifies and thickens.
Pour a little less than half of the dressing over the broccoli mixture, or add to taste; toss to coat evenly. Top with biscuit croutons just before serving.

Cook’s Note

Save the extra dressing in a jar, refrigerated, for future salads.

Broccoli Salad with Baked Croutons

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Cook’s Note

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